Mexican Potato Salad
It’s that time of year.
The time of year when we are blessed with an abundance of little, green peas-in-the-pods that taste like dessert.
The time of year when we can get fresh green onions from the garden instead of sorting through the yellow, slimy ones in the frig.
And the time of year when we get to sneak out leeetle, baby potatoes from the garden before the real harvest comes.
I love this time of year.
Speakin’ of taters. This Mexican Potato Salad is amazing! Yummers! And it’s the perfect way to use those delicious leeetle, new, yellow potatoes.
So what’s so amazing about this potato salad?
1. The flavor is luscious! A lot more zip than yer average potato salad.
2. You don’t have to peel the potatoes (!) which saves a lot time.
3. No peeling means increased fiber and vitamins and minerals in your potato salad.
4. This potato salad is mayo-free. Regular and even so-called “light” mayonnaise can easily derail your diet. The ingredients in “light” mayo (and Vegenaise) typically include lots of refined fats, some kind of refined sugar, vinegar (an ingredient we try to avoid), and some of them have refined starches in them – all of which are detrimental for a weight loss plan.
5. This potato salad is gluten-free.
6. Aaaand this delicious, clean-eating potato salad is very high in fiber and has no refined fat (no oil), thus making it perfect for your weight loss plan.
Mexican Potato Salad
Ingredients
- 18 small new yellow potatoes - or other small, waxy potatoes (about 1 1/2 lbs.)
- water for cooking potatoes
- 1/4 cup lime juice
- 2 tablespoons lemon juice
- 1/2 cup raw cashews
- 1/2 cup water
- 4 – 6 cloves garlic
- 2 teaspoons granulated onion
- 1/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 12 green onions, sliced
- 1/2 – 3/4 cup chopped fresh cilantro - (or more if you really like cilantro)
- 2 tablespoons diced red bell pepper
Optional Garnish
- fresh tomatoes, sliced
Instructions
- Wash potatoes and place (whole) in saucepan with approximately 3/4 cup water. Bring to boil, reduce heat and cook on a low boil until potatoes are tender. (This should take about 15 to 20 minutes, but the time will depend on the type of potato used.)
- When potatoes are done, remove them from pan, and place on plate or rack to cool.
- Meanwhile, place lime juice, lemon juice, cashews, 1/2 cup water, garlic, granulated onion, oregano, and salt in blender and blend until very smooth and creamy. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.)
- When potatoes are cool enough to handle, cut them into quarters and place in a large bowl.
- Add blender mixture to potatoes.
- Chop cilantro and diced pepper and add to potatoes. Gently mix.
- Chill for at least one hour before serving. Dressing will thicken slightly when chilled.
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This looks incredible!!!! I totally want this right now! Sorry it’s been a while since my last comment but I have been lurking time and time again 🙂 Hope you are well. Also wanted to let you know that I have a week full of giveaways on my site this week in case you were interested.
Hi Jennifer!
It is really good. Hope you get a chance to try it.
Thanks for letting us know about the giveaways!
Mmmm… I would’ve never thought of Mexican potato salad, but I love the idea! Anything with lemon, lime, and cilantro immediately has my devotion. 😉
Can’t wait to try this! Thanks for sharing!
Me too! I used to not like cilantro, but I think it’s an acquired taste and now I love it! 🙂
That’s funny! I used to dislike cilantro, as well. Then I woke up one day and couldn’t get enough of it. My hubby, on the other hand, thinks it tastes like soap. So whenever I make a recipe that calls for it, I have to chop it and put it in a bowl on the side for me to sprinkle over my portions. 😉
Thank you !!!!! This looks EXCITING to try!!!!! So far I’ve not acquired taste for cilantro….
I used to hate cilantro. I thought it tasted like soap. But after eating it a couple times (at a friend’s house) in Mexican dishes, all of a sudden I liked it. Not sure how that happened!
Anyway, I hope you try this potato salad. It’s delish! 🙂
How smart to use cashews as a base for potato salad! I use cashews in sauces all the time but have not thought to do something like this. I really love this idea. I can’t wait to try this at home! Just need to snag some potatoes, I am not lucky to have a garden (YET) to pick them from 🙂
We just made this, and it’s fabulous! My wife commented that the dressing is flavorful enough to be used for other things — a thick salad dressing, for instance. I used garden-grown fresh spicy oregano, and it made quite a difference!
Thanks so much for posting this, I’m subscribing to your blog right now.
Thanks, John! I’m so happy you liked it. The fresh garden oregano sounds delicious. And I agree, the dressing is great on other foods, like salad, as well.
Thanks for your comment. 🙂
Hello! I’m wondering how many cups of potatoes 18 small ones would make?
Hi Samantha,
18 small new potatoes equals about 1 1/2 pounds, which equals approximately 5 to 6 cups. The measurement may vary depending on the size and shape of the potatoes.
I hope this helps.
Jennifer